Monday, September 30, 2013

Anna Sultana's Grilled Grouper with Mustard Sauce, Maltese Style

In August I posted Ma's recipe for Pixxispad Mixwi - grilled swordfish.
It's been a popular post.
Guess people are enjoying the outdoors before winter hits.

If you'd like a little variety, here's another fish grilling recipe.

It calls for grouper, what folks in Malta call a sea bass.
In Japan the call a sea bass a Suzuki, which made me think of David Suzuki.
No real connection to the recipe, but that's just me having a senior moment.

The word "grouper" comes from the Portuguese name for the fish - garoupa.
In Australia, the name "groper" is used instead of "grouper".
Some groupers are now farmed and are usually sold live in markets.

Yeah... well not here in the north end of Winnipeg.
I've been looking in the fresh fish section in my local grocery stores.
No, I didn't ask my local butcher/fish monger if he had grouper or sea bass.
I'm tired of making him laugh.

Groupers have a stout body and a large mouth, and can be quite large.
We're talking a fish over a meter long and weighing up to 100 kilograms.
That's over three feet long and weighing over 200 pounds.
The steaks from such a fish would be thick.
So something slender would not be a good substitute for a grouper recipe.

This calls for something hefty, like a mackerel or tuna.
You can also use skinless, boneless chicken breast.
Which is always available, and is often on sale.

The pan should be 4 inches from the heat.

You can also serve the sauce in a gravy boat.
Some folks don't like mustard.
No problem.

                        Grilled Grouper with Mustard Sauce

Serves 4 - 6

Mustard Sauce

In a medium pot gently heat
25 g margarine
Remove from heat and stir in 
25 g flour
1 teaspoon (more or less) dry mustard
Return to the heat and simmer, stirring constantly, about 3 minutes.
Remove from heat and gradually stir in 
142 ml milk
Return to the heat and bring to a boil, stirring constantly, until thickened.
Remove from heat and season with 
salt and pepper 

Grilled Grouper

Prepare a medium hot fire in a grill, either charcoal or gas.
Or preheat the gas grill or broiler.

Generously brush with olive oil
4 - 6 grouper steaks, about 1 inch thick

Grill the grouper, turning once, about 10 minutes.
While grilling, baste frequently with the olive oil.

When fish is cooked through, place on a platter.
Season with
salt and pepper

Pour the mustard sauce over the grouper.
Serve with salad and fried potatoes.


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  2. I love grouper and sea bass... the grouper I get here in San Francisco comes from Baja, Mexico and tastes very different from the sea bass that's available. A nice thick true Cod steak would also work well. Recipe sounds delish and I'll have to try it... thanks, Marge :)

  3. Hi,

    Thanks for commenting!
    Glad you liked the recipe and hope that you will enjoy it.
    I'm posting another grouper recipe, for when it's too chilly to grill.
    All the best :-)



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